Beef Roulades With Vegetables
- Ready In:
- 1hr 15mins
- Ingredients:
- 20
- Serves:
-
8
ingredients
- 3 lbs round steaks (8 slices, 1/8 inch thick and about 6 by 4 inches)
- salt
- pepper
-
SEASONED FLOUR
- 1⁄2 cup flour
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
-
FILLING
- 2 tablespoons butter or 2 tablespoons margarine
- 1 1⁄2 cups finely chopped onions
- 2 cups finely chopped parsley
- 2 tablespoons capers
- 4 slices bacon, halved
- 2 tablespoons salad oil
- 2 tablespoons butter or 2 tablespoons margarine
- 1 lb white pearl onion, peeled (about 12)
- 2 (10 3/4 ounce) cans condensed beef broth, undiluted
- 1 1⁄2 cups dry red wine (divided)
- 1⁄2 cup sherry wine
- 2 bay leaves, crumbled
- 1 lb baby carrots, pared and halved lengthwise (about 8)
- chopped parsley
directions
- Wipe beef with damp paper towels.
- If meat is thicker than 1/8 inch, flatten with side of meat cleaver or wooden mallet.
- Sprinkle beef slices lightly with salt and pepper.
- On a sheet of waxed paper, mix flour with 1 teaspoon salt and 1/4 teaspoon pepper.
- MAKE FILLING: In 2 Tablespoons hot butter in small skillet, sauté chopped onion until golden—about 5 minutes.
- Remove from heat; add 2 cups parsley and the capers.
- Mix well.
- On each slice of meat, on the wide end, place a half slice bacon and 1/4 cup filling.
- Fold over 1/2 inch on narrow sides.
- Roll up from wide end.
- Tie with twine.
- Roll in seasoned flour; reserve leftover flour.
- In 6-quart Dutch oven, heat Oil and Butter.
- Brown roulades, a few at a time, on all side—1/2 hour in all.
- Remove roulades as browned.
- Add whole onions to Dutch oven; brown on all sides.
- Remove.
- Add roulades, beef broth, 1 cup red wine, the sherry and bay leaves.
- Bring to boiling; reduce heat; simmer, covered, 1 hour.
- Add onions and carrots, and simmer 1/2 hour, or until tender.
- With slotted spoon, lift out roulades; place on tray.
- Remove twine.
- In a small bowl, mix reserved seasoned flour and 1/2 cup wine, stirring until smooth.
- Stir into liquid in Dutch oven.
- Bring to a boil; reduce heat, simmer, stirring, until thickened and smooth.
- Replace roulades in Dutch oven.
- If not serving at once, cool, then refrigerate, covered.
- TO SERVE: Reheat gently over low heat, covered, 20 minutes, or until roulades are heated through.
- If sauce seems too thick, stir in a little more red wine.
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RECIPE SUBMITTED BY
Olha7397
Canada